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You may remember back in March when I excitedly stalked my way into Bachour Bakery & Bistro days before they were actually open. Well, this time there was much less stalking but even more excitement when I was invited in to get a peek of Pastry Chef Extraordinaire, Antonio Bachour’s new fall and winter dessert menus – being paired with a tea line that he’s partnered with out of India.

For those of you who haven’t heard of Antonio Bachour, he’s a pastry chef who takes #DessertPorn to an entirely new level, as seen in his perfectly executed Instagram account: @Bachour1234, where he has garnered almost 350,000 followers. His gorgeous cakes and desserts are so amazing they make even the biggest dessert fiend (ME) almost afraid to eat them. Having him in house to explain the new menu was quite a treat since he is constantly traveling teaching courses with recipes from his three cookbooks (there’s a 4th on the way - woohoo!).

First up – the Fall Menu:

Keeping it traditional they’ve got pumpkin, pecan, spice, and green apple. My personal favorites were the Green Apple and Honey Petit Gateaux and the Pumpkin Pie. The Green Apple and Honey had just enough tart to keep the sweet dulce de leche coating from being overly sweet – although overly sweet is never an issue for me!

The Pumpkin Pie was hands down the prettiest pie I’ve ever seen. The pie is made in a tart shell rather than the usual pie crust and there are dollops of a cinnamon mousse, chocolate leaves, and other chocolate décor that make you second guess whether or not you can really cut into it. If that’s not enough pumpkin for you – make sure you check out the Pumpkin Brioche, soft and full of pumpkin and out of control.

While tasting this round we had the Chai Tea. The spices in the tea and the spices in the desserts make you feel warm and fuzzy inside. I hadn’t thought about pairing teas and desserts before but I’m loving what Antonio is coming up with.

Then comes – Winter Menu: Perfection for the Holidays

Santa belts, fake snow, and red velvet are taking over here and I’m loving it. The Yule Log is so bright and shiny, decorated with intricately molded chocolate bells, it’s hard to believe they are edible. The snow is made with a coconut powder that melts into a buttery happiness the moment it hits your tongue.

Try washing it down with a cup of freshly pressed Organic Peppermint Green Tea for the perfect winter afternoon. There’s also a lovely lemon cake that was a big hit with our tasting group. Personally, I’m a chocolate girl and was so busy eating all of the chocolate and spiced things on the table that I forgot to take a bite!

Antonio and his incredibly talented Pastry Chef, Karina Rivera, are not only keeping up with the classic flavors of the season but also all the trendiest techniques. Naked cakes are out and shiny cakes are in! Antonio recently did a demo at the 11th Annual StarChefs International Chefs Congress in New York with Valrhona Chocolates called The Art of Entremet showing off his Mirror Glazing technique and had hundreds of people on the edge of their seats as they watched the master at work.

As memorable as his work is, I think my favorite part is knowing he enjoys what he does and the fruits of his labor just as much as everyone else does. He even admitted that he eats about FIVE of his own croissants and THREE to FIVE of his own cakes PER DAY. It’s safe to say he’s my hero, in more ways than one! If you haven’t stopped by Bachour Bakery & Bistro then you are seriously missing out!

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